Mini Carrot-Corn Muffins

Mini Carrot-Corn Muffins
Yield: 20 muffins Prep 15 mins Total Time 30 mins


  • 1/2 cup cornmeal
  • 1/2 cup white whole-wheat flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup low-fat milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 tablespoon honey
  • 3/4 cup grated carrots (about 2 medium)
  • Nonstick cooking spray

Make It

1. Preheat the oven to 350 degrees F and lightly coat 20 cups of a mini-muffin tin with non-stick cooking spray or butter.

2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, melted butter, and honey. Pour wet mixture into the dry mixture, stirring just to combine. Gently stir in the grated carrot.

3. Using a small ice cream scoop or a spoon, fill the prepared mini-muffin cups 3/4 full. Bake until golden or until a toothpick inserted in the center comes out clean, about 12 minutes. Transfer to a wire rack and let cool for about 10 minutes. Remove the muffins from the pan and cool completely.